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Lemon-Filled Fresh Ginger Scones

Lemon curd nestles between layers of ginger-spiked scones for a pungent treat, especially when warm from the oven!

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 (9) 3 Reviews
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  • Prep Time 15 min
  • Total Time 40 min
  • Servings 8

Ingredients

2
cups Gold Medal™ all-purpose flour
1/4
cup sugar
3
teaspoons baking powder
1/3
cup firm butter or margarine
2/3
cup buttermilk
1
tablespoon grated gingerroot
1/2
cup lemon curd
Coarse or granulated sugar, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Lightly grease cookie sheet.
  • 2 Mix flour, 1/4 cup sugar and the baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk and gingerroot until dough leaves side of bowl and forms a ball.
  • 3 Divide dough in half. Place half of dough on cookie sheet; pat or roll into 7-inch circle. Spread lemon curd over dough to within 1/2 inch of edge. Pat or roll remaining dough into 7-inch circle; gently place over lemon curd. Gently pinch edge to seal. Sprinkle with sugar. Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
  • 4 Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Remove from cookie sheet to serving platter or dish; cut into wedges. Serve warm.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
70 ),
% Daily Value
Total Fat
8 g
8 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
20 mg
20 %;
Sodium
260 mg
260 %;
Total Carbohydrate
44 g
44 %
(Dietary Fiber
1 g
1 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
14%;
Iron
10%;
Exchanges:
1 1/2 Starch; 1 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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